In a small saucepan over medium heat, combine 1 1/2 cups of fresh blueberries, maple syrup, lemon juice, and the cornstarch slurry. Stir gently until the mixture comes to a gentle simmer.

Cook for 4 to 5 minutes, pressing a few berries against the side of the pot to release their juices while keeping most whole. Once syrupy and glossy, remove from heat, stir in the remaining 1/2 cup fresh blueberries and lemon zest, and keep warm.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt.

In a medium bowl, whisk together the ricotta cheese, egg yolks, whole milk, lemon zest, lemon juice, melted butter, and vanilla extract until creamy and smooth.

In a separate clean glass or metal bowl, beat the 2 egg whites with a hand mixer on medium-high speed until soft, billowy peaks form (about 2 minutes).

Pour the ricotta mixture into the dry flour mixture and stir with a rubber spatula just until combined (do not overmix; small flour pockets are fine). Gently fold in the whipped egg whites in two additions until just incorporated. Let batter rest for 5 minutes.

Heat a large non-stick skillet or cast-iron griddle over medium-low heat. Brush lightly with unsalted butter.

Scoop 1/3-cup mounds of batter onto the hot griddle, leaving ample room between pancakes. Cook for 3 to 4 minutes on medium-low until the underside is deep golden and small bubbles gently appear on top.

Carefully flip with a thin spatula and cook for another 2 to 3 minutes until puffed, golden, and cooked through the center.

Stack 3 to 4 warm pancakes high on warm plates. Top generously with a pat of butter, spoon warm blueberry compote generously over the top and cascading down the sides, dust with powdered sugar, and garnish with fresh mint sprigs. Serve immediately with warm maple syrup!